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Determining Best Practice for School-based Nutrition and Cooking Education Programs: A Scoping Review

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Title: Determining Best Practice for School-based Nutrition and Cooking Education Programs: A Scoping Review
Authors: Amy Large, Reearna Morgan, Stella Kalas, Katherine Appleton, Roslyn Giglia
Source: Issues in Educational Research. 2023 33(3):1047-1065.
Availability: Western Australian Institute for Educational Research Inc. 5/202 Coode Street, Como, Western Australia 6152, Australia. e-mail: editor@iier.org.au; Web site: http://www.iier.org.au/iier.html
Peer Reviewed: Y
Page Count: 19
Publication Date: 2023
Document Type: Journal Articles
Information Analyses
Education Level: Elementary Education
Descriptors: Best Practices, Nutrition Instruction, Teaching Methods, Eating Habits, Teacher Collaboration, Food, Cooking Instruction, Elementary School Students, Program Effectiveness, Parent Participation, Community Involvement, Health Promotion, Foreign Countries
Geographic Terms: Australia
ISSN: 0313-7155
1837-6290
Abstract: Established healthy eating behaviours in childhood underpin the development of similar patterns into adulthood. School-based nutrition and cooking programs have been found to enhance nutrition and cooking knowledge and cooking self-efficacy. This scoping review examined the literature about the effectiveness of nutrition education programs conducted within the school setting. Databases were searched to identify relevant studies focused on primary school nutrition education and cooking programs. The evidence was assessed specifically in relation to how an effective program is reflected in the Health Promoting Schools Framework. Six articles met the inclusion criteria. Three programs cross-integrated with other school subjects. All programs used hands-on activities, and half incorporated gardening and included excursions to farms or markets. All programs highlighted the need for community and parental engagement. A cross-curricular approach can have a profound effect on improving dietary intakes, food and nutrition knowledge, and behaviours. Collaboration between teachers and nutrition educators is instrumental in delivering a successful program. Addressing the components of the Health Promoting Schools Framework in the development of a nutrition education and cooking program is integral to promote its successful implementation.
Abstractor: As Provided
Entry Date: 2024
Access URL: https://www.iier.org.au/iier33/large-abs.html
Accession Number: EJ1407282
Database: ERIC
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  Data: Determining Best Practice for School-based Nutrition and Cooking Education Programs: A Scoping Review
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  Data: <searchLink fieldCode="AR" term="%22Amy+Large%22">Amy Large</searchLink><br /><searchLink fieldCode="AR" term="%22Reearna+Morgan%22">Reearna Morgan</searchLink><br /><searchLink fieldCode="AR" term="%22Stella+Kalas%22">Stella Kalas</searchLink><br /><searchLink fieldCode="AR" term="%22Katherine+Appleton%22">Katherine Appleton</searchLink><br /><searchLink fieldCode="AR" term="%22Roslyn+Giglia%22">Roslyn Giglia</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22Issues+in+Educational+Research%22"><i>Issues in Educational Research</i></searchLink>. 2023 33(3):1047-1065.
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  Data: Western Australian Institute for Educational Research Inc. 5/202 Coode Street, Como, Western Australia 6152, Australia. e-mail: editor@iier.org.au; Web site: http://www.iier.org.au/iier.html
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  Data: Established healthy eating behaviours in childhood underpin the development of similar patterns into adulthood. School-based nutrition and cooking programs have been found to enhance nutrition and cooking knowledge and cooking self-efficacy. This scoping review examined the literature about the effectiveness of nutrition education programs conducted within the school setting. Databases were searched to identify relevant studies focused on primary school nutrition education and cooking programs. The evidence was assessed specifically in relation to how an effective program is reflected in the Health Promoting Schools Framework. Six articles met the inclusion criteria. Three programs cross-integrated with other school subjects. All programs used hands-on activities, and half incorporated gardening and included excursions to farms or markets. All programs highlighted the need for community and parental engagement. A cross-curricular approach can have a profound effect on improving dietary intakes, food and nutrition knowledge, and behaviours. Collaboration between teachers and nutrition educators is instrumental in delivering a successful program. Addressing the components of the Health Promoting Schools Framework in the development of a nutrition education and cooking program is integral to promote its successful implementation.
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      Pagination:
        PageCount: 19
        StartPage: 1047
    Subjects:
      – SubjectFull: Best Practices
        Type: general
      – SubjectFull: Nutrition Instruction
        Type: general
      – SubjectFull: Teaching Methods
        Type: general
      – SubjectFull: Eating Habits
        Type: general
      – SubjectFull: Teacher Collaboration
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Cooking Instruction
        Type: general
      – SubjectFull: Elementary School Students
        Type: general
      – SubjectFull: Program Effectiveness
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      – SubjectFull: Parent Participation
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      – SubjectFull: Community Involvement
        Type: general
      – SubjectFull: Health Promotion
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      – SubjectFull: Foreign Countries
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      – SubjectFull: Australia
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            NameFull: Stella Kalas
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            NameFull: Katherine Appleton
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            NameFull: Roslyn Giglia
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